Entrecôte sauce périgourdine

• 7 oz (200 g) sirloin steak per person Lard for frying

First make the sauce. Melt the butter in a heavy-bottomed pan. Add the flour and fry until pale brown. Pour in the Madeira, 5 fl oz (150ml) water and a dash of Cognac. Add the shallot, truffles and t